Archive for the ‘Appetizers’ Category

All the elements of a classic caprese salad in an appetizer! I actually wanted to call this “Caprese on a Stick” but thought that really wasn’t quite nice enough for this little appetizer. Make these in advance if you like, but be sure to let them come to room temperature before serving. Much more flavorful that way.

Wrong. Not long after BeeBop and I got married and were immediately exiled to the cold, cold Northeastern United States by the U. S. Navy, I was shocked, shocked I tell you, to find out that there were actually people in the world who had never even heard of pimiento cheese. I found this unbelievable, being as it was that pimiento cheese was a staple in every southern household that I knew anything about. Pimiento cheese sandwiches were as common to our childhood as peanut butter is to most. It was something that our moms could make up quickly, spread between two pieces of soft white bread, feed us lunch and be back to the hundreds of tasks they still had to complete that day. It also made appearances as hors d’oeuvres when stuffed in a stalk of celery or spread on a cracker.

This is something I just made up because I was craving Italian flavors and didn’t want pizza or pasta. I served it “communal style” with crusty garlic bread for dipping in and scooping up the melted chese. I think this could also work as a dip with large croutons made from a good baguette. Also, some parmesan on top during the last few minutes of baking could be good as well. I’m going to keep tweaking this one, but it’s good just like it is.

The final Barefoot Bloggers recipe for the month of March is Ina’s Tomato and Goat Cheese Tarts and it was chosen by Anne of Anne Strawberry. And what a great choice it was! It was easy to prepare, and most importantly delicious. BeeBop and I enjoyed it for dinner alongside a big salad. I can also see how this recipe could be the basis for all sorts of variations. If I were serving this for a cocktail party, for instance, I would cut the rounds with a 2-inch biscuit cutter, use the same toppings, except substitute either diced tomato or slices from a roma/plum tomato. Even sliced large cherry tomatoes would work. Also, you could use this basic concept for a sweet tart using berries with sweetened cream cheese or a brie and apricot preserve combination. Thanks again to Ina Garten for a great basic recipe with all sorts of possibilities.